Olive Tapenade, Caviar d'Aubergine and Goat Cheese and Basil Dips
These three dips include classic ingredients from Provence. Each one is very easy to make, all you need (besides the ingredients) is a blender.
Ingredients
Olive and Almond Tapenade
- 1 glass jar black olives pitted
- 2 tbsp almond butter
- 1 garlic clove
- olive oil
- 1/2 tsp sea salt
Goats Cheese and Basil Dip
- 1 soft goat cheese
- 2 tbsp Mayonnaise
- 1 bunch fresh basil
- olive oil
- Salt
- lemon
- 1 handful pine nuts
Caviar d’Aubergine
- 2 eggplants (aubergine)
- olive oil
- 2 garlic cloves
- sea salt
Instructions
Olive and Almond Tapenade
- Put all the ingredients in a mixer and purée until smooth.
Goats Cheese and Basil Dip
- Again so easy. Just add everything into a blender, season with salt to taste and blend into a smooth cream. Add a little lemon to preserve the green of the basil and you’re ready to go.
Caviar d’Aubergine
- Roast the Aubgerines and the garlic in the oven for 30 minutes at 180 Celsius (350F), then turn it down to 140 (275F) degrees.
- When the Aubergines are nice and soft take them out and cut them in half.
- Use a spoon to scoop out the soft flesh into a plastic bowl and mash in the roasted garlic.
- Mix well and season with olive oil and salt et c’est tout!
Presentation
- Fill each of the dips into a nice bowl and serve with roasted ciabatta slices, breadsticks and some cut up raw vegetables such as carrots, pepper and cucumber.
Tried this recipe?Let us know how it was!